Here’s a unique spin on the traditional Cannoli Cake
Turning my Ricotta Cake Recipe into a a rum soaked Italian dessert delight!
Filled with the most delectable vegan cannoli filling you will ever try!
Making homemade vegan ricotta for the cannoli filling is the easiest thing in the world!
Foolishly I used to buy it (as you will see in the video tutorial for this recipe)
But once I discovered how easy it is to make at home my cannoli life was forever changed!
Not to mention the homemade version is so much better and cheaper than store bought!
Soaking the cake layers with vanilla bean rum syrup is optional but really makes this an authentic cannoli cake
If you are staying away from alcohol you could always use non alcoholic spirits instead! *not sponsored
Don’t forget the signature cannoli on each slice, making this cake a total winner!
Making Tofu Ricotta:
Probably the reason tofu gets such a bad wrap is because, well let’s be honest, it’s pretty gross all by itself!
So if you have never tried tofu ricotta you are definitely missing out on magic!
It’s incredibly easy to transform and it tastes amazing in desserts as well as for all your Italian specialties like Lasagna!
Simply processing a block of tofu to the consistency of ricotta cheese, that’s it!
If I am using it for savory dishes like lasagna I would add some lemon juice, nooch, salt and a pinch of sugar and sometimes even some nutmeg!
But for your dessert recipes it’s best to leave it plain and follow along with the recommended additions according to the recipe you are making
And for this cannoli cake filling I am adding cinnamon, sugar and chocolate chips!
Traditional cannoli are made with a fried dough for a crispy shell
However I like to make a brandy snap lace cookie shell instead
Be sure to check out that recipe for these perfect homemade cannoli!
Notes for Success:
Aquafaba is used in the cake recipe for the egg replacer
With an additional powdered egg replacer and I am using Bob’s Red Mill for that *not sponsored
However this recipe would do well with just about any egg replacer
CLICK HERE FOR MORE INFORMATION ABOUT EGG REPLACERS IN VEGAN BAKING
7″ cake layers are typically my choice but you can divide this batter between 2-8″ pans instead
The cannoli filling recipe is enough to fill the cake
And then you will have more for filling the cannoli which will become the garnish
Firm tofu is my choice when making ricotta and I do not bother to press it
Just drain it and lightly squeeze out any excess water before processing
The addition of orange zest for everything cannoli is my jam!
But this is optional can can be left out, as well as the rum in the soaking syrup too
I have several options for you here for Vegan Whipped Cream Recipes
Listed as “1 cup whipped volume” because all the vegan whipped cream options yield different results
So the whipped amount you will fold into the cannoli filling is 1 cup whipped volume not liquid measure
Cannoli Cake
Ingredients
For the Ricotta Cake Batter:
- 8 Tbs Vegan Butter 113g
- 1 cup Granulated Sugar 200g
- 1 teaspoon Salt
- ¼ cup Aquafaba 56ml
- ½ cup Plant Milk 118ml
- 2 teaspoons Vanilla Extract 10ml
- 1¾ cup All Purpose Flour 218g
- ½ cup Cake Flour 60g
- 2 teaspoons Baking Powder
- 1 Tbs Egg Replacer
- 1 cup Tofu Ricotta 1 cup 230g
for the icings
For the Cannoli Filling:
- 14 ounces Firm Tofu 392g
- 1 cup Confectioners Sugar 120g
- 2 teaspoons Vanilla Bean Paste 10ml
- 1 Tbs Orange Zest
- 1 teaspoon Cinnamon
- 1 cup Mini Vegan Chocolate Chips 150g
- 1 cup Vegan Whipped Cream
For the Rum Simple Syrup:
- ½ cup Water 118ml
- ½ cup Granulated Sugar 100g
- 2 Tbs Rum 30ml
- 2 teaspoons Vanilla Bean Paste 10ml
optional Garnish
Instructions
- Grease & parchment line 3-7" cake pans & then preheat the oven to 350°F
- Prepare the tofu ricotta by placing all of the tofu for both recipes (the cake & the cannoli filling) drained & lightly squeezed of excess water tofu in the food processor
- Process smooth to resemble ricotta cheese, divide into the measurements listed for the cake batter =1 cup & then reserve the rest (for the cannoli filling)
- Next make the cake batter ~ cream the vegan butter with the sugar & salt on medium - high speed for about 5 minutes, scraping the bowl from time to time to ensure an even mix.
- Combine the aquafaba with the soy milk & the vanilla extract
- Sift the flours together with the baking powder & dry egg replacer
- Once the vegan butter/sugar is light & fluffy start adding in the aquafaba/milk mixture a small portion at a time ~ whipping in between additions.
- I do this in 3 additions & scrape the bowl well after each addition.
- Add the sifted dry ingredients all at once & mix well but do not over mix.
- Add the tofu ricotta all at once & blend well
- Divide the batter between your prepared pans & bake in the preheated oven for approximately 28-32 minutes or when a toothpick inserted into the center comes out clean
- Cool the cakes in the pan until you can safely touch them then flip them out onto a cooling rack to cool the rest of the way.
- For the cannoli filling: In a large mixing bowl combine the tofu ricotta, cinnamon, confectioners sugar, orange zest & mix evenly
- Whip your favorite whipped cream to firm peaks then fold it into the ricotta mixture ~ Refrigerate until needed.
- Next Prepare the Buttercream & Ganache recipes according to those recipe posts
- For the Rum Simple Syrup: Combine the sugar & water in a small sauce pot & bring to a boil. Let boil rapidly for 1 minute then turn off the heat, allow to cool slightly & add the optional rum & vanilla bean paste set aside
- Once the cake is completely cooled to cold, start to build the cake as shown in the video
Video
Notes
Hi there Gretchen I’ve been a fan of your work for many years and loved and enjoyed making a lot of your cakes and cupcakes cookies and so on, I can’t find any of your old recipes anymore it’s so sad your site has been changed to vegan options only do you still have your old recipes available?
Since December of 2019 my non vegan blog has shut down.
I couldn’t keep up the cost to host it on the internet and maintain it monthly anymore
That website & the fact that I was still sharing recipes laden with animal ingredients promoting the very industry I loathe had been conflicting me financially & emotionally for so many years,
so after 5 years of keeping it free & open to the public I finally decided to shut it down.
I did not keep any of the recipes for myself when I shut down the database
(which was the only place the recipes were stored)
I just did (do) not feel comfortable anymore sharing recipes
so it really didn’t make sense for me to keep them nor keep open and available such an expensive website.
I do thank you so much for your support and encouragement through the ages,
I have stunned NON Vegans with my vegan recipes, perhaps you could try to do the same?
Thanks again~ Best, Gretchen